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My kimchi jar eruption shifted my take on tight lids
I always clamped my fermentation jars shut. One kimchi batch blew its top and decorated the ceiling with red pepper flakes, so now I just use a loose cloth cover. How do you handle really active ferments without a mess?
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wendyk561mo ago
Ever try those fermentation lids with the little valves? My friend swears by them for hot sauce, says they burp themselves. Personally I still use your cloth method but put the jar in a big bowl, caught a beet kvass overflow that way last week. For super lively stuff I'll even use a rubber band instead of a jar ring, lets more gas escape. You just have to check it twice a day when it's really popping off.
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webb.ben1mo ago
Yeah, the bowl trick is a lifesaver. I use a mixing bowl that's way bigger than the jar seems to need, because that kraut or fruit ferment can really let loose overnight. Once had a blueberry honey ferment wake me up with a pop, but the bowl caught the whole purple flood. You just have to remember to check the bowl itself isn't full, or you're just moving the mess. Ever keep a spare empty bowl ready to swap in?
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